Black Pepper Beef and Broccoli

This is a lighter take on the takeout classic, built for a wok or the biggest, hottest skillet you own. Beef gets a quick velvet-style marinade in a little tamari and cornstarch before it hits the pan, which keeps it tender without needing the oil-blanching step a restaurant kitchen would use.

Lean sirloin or flank steak keeps this recipe genuinely high in protein without piling on saturated fat, and broccoli holds onto its fiber and crunch since it only cooks for a few minutes over high heat. Served on its own without rice, it's a solid low-carb dinner option that still feels like a full, satisfying plate.

Coarsely cracked black pepper, added generously at the very end, is what gives this dish its name and its edge — don't be shy with it.